Did you know that if you store an avocado with a banana, it will ripen quicker? There are plenty of not-so-obvious tips for storage of fresh produce, to keep your fruit and vegetables at their best for longer.
Aussie Farmers Direct have released a guide on keeping fruit, vegetables and herbs fresh for as long as possible in the sub-tropical Queensland climate.
Apples, pears and bananas:
- Keep these fruits away from other produce – they naturally emit ethylene gas, which ripens surrounding fruit.
- Avoid crispers or sealed containers – fruit bowls are best.
- Keep bananas in cool, dark place to slow down their ripening process.
- Whole oranges can last for two weeks at room temperature.
- If cut, eat within two days or they begin to ferment.
- Cut into small pieces and store in an airtight container.
- Keep in the fridge.
Limes and lemons:
- If cut, consume within two days.
- Otherwise, juice the leftover limes and lemons.
- Keep the juice in icetrays in the freezer.
- Remove the core.
- Wash and drain leaves.
- Leave in a container in the fridge.
- Will last up to a week in the fridge.
- Plastic bags make them sweat – instead store in the fridge crisper.
- Store in a plastic bag in the crisper.
- Do not store in plastic bags.
- Instead, use paper bags, and store in fridge.
Potatoes and sweet potatoes:
- Best kept in a cool, dark place – a brown paper bag in the cupboard is ideal.
- All washed potatoes should be kept in the fridge crisper, to stop them from going green.
- Try to buy corn and store still in its husk, rather than cut on a cling-film tray.
- Store in the fridge.
Onion and garlic:
- Store in a dark, well-ventilated space.
- Store garlic whole or crushed with a pinch of salt and submerged in good olive oil.
- Rinse and trim the roots.
- Cut to small, equal lengths and store in a container, in the fridge.
- Replant excess spring onions in the garden, and harvest them when required.
Parsley, basil, chervil, coriander:
- Can be stored for several days in the fridge.
- Keep stalks in a tall glass of water.
- Keep leaves covered in a plastic bag.
Basil and rosemary:
- Can be kept in the freezer – may lose texture but the flavour will still be great.